Fresh Corn and Tomato Salad

  • Level:Easy
  • Total: 30 min
  • Active: 15 min

  • Yield:6 cups
  • Nutrition Info


3 tablespoons white wine vinegar

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil 

6 ears fresh corn, shucked

2 cups red or orange grape tomatoes, halved

8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes

1 bunch scallions, thinly sliced

1 1/2 cups fresh basil leaves


  1. Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  2. Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

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